Start ambitious. Leave empowered.

Postgraduate Diploma (PGD)
in International Hospitality Management

Switzerland, Spain or China

1 year (1 semester + 1 internship)

Postgraduate Diploma in International Hospitality Management (Les Roches PGD)
The Postgraduate Diploma in International Hospitality Management is an intensive one-year program that gives you the skills to launch your career in the hospitality industry. It is designed for career changers without previous professional experience in hospitality.

The program features one semester of full-time courses on campus followed by a six-month internship. A Business Field Trip to Dubai is included in the first semester. This graduate program is open to holders of a bachelor’s degree in any field.

POSTGRADUATE DIPLOMA TO MBA

The Postgraduate Diploma in International Hospitality Management offers qualifying students the opportunity to earn their MBA through one additional semester of studies. Upon successful completion of the Postgraduate Diploma program, students may directly enter semester two of the MBA in Global Hospitality Management at Les Roches Switzerland.

THE COURSES

The Postgraduate Diploma includes 19 credits in Semester 1, followed by an internship (9 credits). Students take 5 core subjects and 2 electives. Core subjects are 3 credits each, and elective courses are 2 credits each.

HOSPITALITY IMMERSION PROGRAM (Switzerland/Spain)
Swiss Flag Spanish Flag

The Hospitality Immersion Program is a two-week program designed to develop supervision and management skills in the context of hospitality operations. If you do not have prior experience in hospitality, you will be required to enroll on this program prior to beginning your postgraduate diploma. This program includes the following non-credit-granting courses:

This course will provide an overview of the hospitality industry and its structure. The students will be introduced to the dynamic contemporary hospitality industry. During the sessions, open discussion will review the current situation from a variety of stakeholders’ viewpoint. Subsequently the class will explore and discuss the impact of innovative concepts, personalisation of the guests’ experience, hospitality related technological advances of virtual and augmented realty, artificial intelligence and sharing economy.

In this course, Kitchen, service and stewarding are taught outside of the classroom environment. The experiential learning model will be delivered in form of demonstrations, lectures, practical application, group work and discussion. This craft based learning course is a vital component to gain knowledge and skills needed to manage and lead a successful hospitality operation in the future.

This course introduces the students to daily procedures surrounding the guest cycle. Highlighting the roles of front office manager and executive housekeeper, the course will also introduce advance managerial concepts relating to planning, staffing, cost and revenue control essential as a foundation for future manager. Familiarisation with a property management system (PMS) will further embed the knowledge gained during workshops and discussion.

Core subjects
Swiss Flag Spanish Flag Chinese Flag

The course will examine the contemporary principles, techniques and research findings in hospitality leadership and organizational behaviour that are driving high performance and continuous improvement in hospitality. Leaders need to have a good understanding both of themselves and of those whom they will lead. Specific attention will be given to the analysis of the different elements that make a good leader such as personality traits, behaviours, and skills, as well as motivational factors in a global context. The primary goal of this course is to prepare students for advanced leadership roles in modern hospitality organization. Students will be encouraged to reflect upon their own communication skills and leadership potential.

This hospitality finance course will introduce and develop the major analytical skills hospitality managers and business operators require in terms of facilitating effective financial planning, control and decision making in a hospitality accounting context. Consequently, this course integrates the major elements of financial and management accounting pertaining to a hotel/restaurant environment.

The students will be introduced to identifying and prioritizing strategic challenges in the global hospitality environment. Tools for assessing cause and effect relationships, evaluating business impacts and setting priorities. This course provides an overview of the current strategic orientations of hospitality firms, and of the consequences of major trends on the future of the industry.

This course offers a thorough grounding in Services Marketing with a particular focus on hotels. Starting from an understanding of the major differences between service and product marketing, the course examines the impact of the digital age in shaping current strategy. The students will also be prepared to deal with the disruptive digital environment and practice to research current trends to identify opportunities.

The course aims to develop an understanding of the process of entrepreneurship and the business environment in which the process takes place. Building on a number of previously and simultaneously taught units, this course will provide students with the foundations for acquiring knowledge and skills to enable them to make a planned decision to proceed and develop their own ventures. Through business modelling, value enhancing decision will enable students to be more entrepreneurial within existing organizations and perform well when studying alternative or leading a project.

Electives in Switzerland (Choice of 2)
Swiss Flag

This course provides a background to the subject of Facilities Management with the emergence of including sustainability to support a differentiated service Property asset management with contemporary designs such as intelligent buildings are appraised from the perspective of operational effectiveness and their respective impact on three pillars: social, environmental and economic sustainability. Strategic planning and decisions making related to energy, water and waste are analysed and discussed with the use of case studies and real-life projects.

Talent Management is becoming more critical in todays globalized and fast changing business environment. Also, the new generations have shown that there are different needs and requirements in terms of job challenges, opportunities, retention and motivation in general. This course will highlight the importance of a talent management development program within an organization, best practices of talent identification and attraction, tailored training programs and different motivation practices.

Events management is a Project Management led course integrating the disciplines of Food and Beverage operations management, financial management, human resources management, marketing and logistics. Students will be assessed before, during and after the event on their planning, managing and evaluation of a live event presented during the semester to a range of internal and external customers.

This course will prepare the students to aim for value creation through innovation and design thinking. The method of thinking involves to continuously question and redesign to achieve innovation and efficiency. To further enhance the process, the students will learn to include the customers’ influence in shaping the services to ensure that the innovative design can be customised as a market winning product or service to underpin continuous differentiation, growth and sustainable competitive edge.

Electives in Spain (Choice of 2)
Spanish Flag

The course will prepare the students to craft a well-conceived Revenue and Pricing strategy. Solving issues and calculating profits for a hotel and outlets using a Hotel Revenue Simulation. They will investigate the evolution of pricing and the changing mindset of the consumer, as well as a practical dive into the distribution landscape. Finally, the students will understand and manage all channels, from online to offline. They will  be required to critically evaluate the latest innovations and products in the field, to embrace the latest skills set of today’s Revenue managers.

The course is designed to give students a clear understanding on the impact the meetings and event industry has on hotels. The course will provide a focus on the different event markets and demonstrate how the hotel events office negotiates and prices an event. The organization structure and job descriptions  of those who work in a hotel events department will be discussed, to give an understanding of the role of  the Events department. On completion, students will be able to sell, organize, and coordinate an event in a hotel.

This course analyses operational, organizational and financial aspects of the main hospitality operations, where concepts like cost control systems, capital and operating budgets and revenue optimizing techniques are learned and discussed. Advanced managerial theories concerning planning, staffing as well as cost and revenue control of the Food and Beverage and Rooms Division Operations in a hotel will  be discussed to provide the student with a strong foundation for the managerial role.

Given that hospitality facilities are costly, complex, and unique in many ways, managing hotel operations in a responsible manner requires the application of specific knowledge and skill. This course provides an introduction to the key issues involved in hotel operations management, incorporating contemporary issues of sustainability, both in relation to maintenance and design.

Illustrated with examples drawn from the industry, the course will prepare students to deal with facilities related questions and problems as they occur in practice. Whilst focusing upon the hospitality industry the knowledge gained will prove applicable to many similar micro-organizational settings.

ELECTIVES IN CHINA (CHOICE OF 2)
Chinese Flag

The objective of this course is to teach Rooms and Food & Beverage departments’ tactics and methods of effectively applying revenue management principles with the overall goal of maximizing revenue. Hospitality Rooms Division and Food & Beverage departments will be the emphasis of class discussion. Room discussion topics will include overbooking, product inventory control, duration control and forecasting techniques. Food & Beverage discussion topics include menu engineering, operations analysis and capacity management with the intent of maximizing revenue per available seat. The role of information technology with specific reference to customer profiling and Customer Relationship Marketing Management will also be reviewed.

Events management is a Project Management led course integrating the disciplines of F&B operations management, financial management, human resources management, marketing and logistics. It is an area that is growing rapidly and now represents hundreds of professionals who are responsible for planning, coordinating and evaluating a wide range of events all year round. Students will be assessed before, during and after the event on their planning, managing and evaluation of live event presented during the semester to a range of internal and external customers.

Talent management involves individual and organizational development in response to a changing and complex operating environment. It is not just limited to attracting the best people from the industry but it is a continuous process that involves sourcing, hiring, developing, retaining and promoting them while meeting the organization’s requirements simultaneously. This course explores fundamental issues related to the principles of talent management, based on the characteristics of the hospitality industry. It is intended to familiarize the students with practical human resource managerial competences that focus on the service industry. Students develop theoretical concepts combined with practical team work which builds transferrable skills to enable the effective management of people in the hospitality industry.

This course provides an introduction to the key issues involved in hotel operations management, while incorporating the contemporary issues of environmental protection and sustainability. Illustrated with examples drawn from the industry, the course will prepare students to deal with facilities related issues as they arise in practice. Students will learn the design, operation, maintenance needs and maintenance methodologies of the primary facility systems such as water and wastewater, electrical, HVAC, lighting, laundry, solid waste management, telecommunications, food service, energy management, and safety and security. While focusing upon the hospitality business, the knowledge gained in this course will also be transferrable for use within many other similar micro-organizational settings.

PROFESSIONAL INTERNSHIP (6 MONTHS)

Your second semester will be spent training directly in a hotel or related hospitality establishment. You will put your newly acquired skills to the test and discover which area of the industry you would like to focus on in the future.
READ MORE ABOUT PROFESSIONAL INTERNSHIPS